Not sure why you would cook the vegetables until tender, followed by cooking them again, for another 20 minutes, with the rice. You’d end up with unattractive mush. I didn’t do that. I sautéed the vegetables separately, cooked the rice in chicken broth, and then combined the two. In addition, looking over the recipe told me this would be "herb overkill" for my tastes, so I just used Penzey's Fox Point Seasoning (but any seasoning of your choice would work). This was very good with the above-mentioned modifications, and I’m glad I came across it to make use of the zucchini and asparagus I had in the fridge, but it’s still a basically flawed simple recipe for rice mixed with vegetables.
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Not sure why you would cook the vegetables until tender, followed by cooking them again, for...